My friend Lisa sent me the recipe for the Carrot Souffle she made at our last dinner group gathering. It was really extraordinary and I'll share it with you. She told me it was originally from the website Simple Recipes and she tweaked it using ingredients she had on hand and it was an amazing success. I haven't looked up the original recipe because this one is very good as it is.
2 lbs carrots, peeled, sliced into 1/2" rounds
salt for salting the cooking water
1 Cup Heavy Cream
1 Cup Cinnamon Graham crackers processed in a food processor to fine crumbs
3/4 Cup grated Sharp Cheddar Cheese
1/3 Cup finely chopped onion
1 Tbsp room temp Unsalted Butter
1 teaspoon Kosher Salt
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
3 Large Eggs
1. Preheat oven to 350 degrees F. Butter a 2 Qt. baking dish and set aside.
2. Place carrots in a saucepan and cover with an inch of water. add about a teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until tender. Strain and puree them in a food processor or with an immersion blender until very smooth.
3.Place the carrot puree in a large bowl. slowly add in the cream, a little at a time, whisking after each addition so the mixture is not lumpy. Mix in the cracker crumbs, grated cheese, onion, butter, Kosher salt, Cayenne, and black pepper.
4. In a separate bowl, whip up the eggs until frothy, then whisk them into the carrot puree.
5. Transfer the mixture to the prepared baking dish and bake for 40-45 minutes, until puffed up a bit and lightly golden.
Serves 8
Enjoy!
Tim
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